Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and loving granddaughter – inspiring you to get excited about food! For many more family favourite recipes check out my food blog at www.mrsfoodiemumma.com
If you have never tried beef pad seuw before then you are in for a real treat! A bit of extra effort will go a long way with this Thai favourite you will want to make again and again!
Beef Pad Seuw otherwise known as Pad See ew, is a popular Thai stir fry made with rolled rice noodles, Chinese broccoli and beef or chicken. Pad translates to stir fried and See Ew is soy sauce. It’s definitely all about the sauce in this recipe. Just like Pad Thai, this is a dry stir fry but the sauce has so much flavour to be soaked up by the rice noodles – salty with a touch of sweet and full disclosure; it’s totally addictive!
I first had this dish at my favourite restaurant in Melbourne, Chin Chin and after my husband gifted me the cook books for our anniversary it was the very first dish I made. Benjamin Cooper is a renowned Melbourne chef for good reason.
The ingredients list may seem long, especially for the master stock. Don’t let that deter you because the best part of this recipe is the stock is drained and frozen for next time. (Master stock is basically a stock that is reused time and time again. The theory behind it is that every time the stock is reused it’s richer and full of robust flavour.)
The ingredients for this recipe can all be found at your local Asian grocer. Once you have all your ingredients for your stock just let the slow cooker do the hard work. You will be rewarded with mouth-watering tender beef every time.
The stir fry itself takes under 10 minutes. I really hope you enjoy it as much as I do!
- 1/2 cup Mekong whiskey
- 1/2 cup shao hsing
- 1/3 cup dark soy sauce
- 2 tbsp light soy sauce
- 80 g yellow rock sugar
- 2 cloves garlic
- 2 large knobs ginger
- 1/3 bunch spring onion trimmed and roughly chopped
- 1 tsp cardamom pods
- 3 star anise
- 1 piece cassia bark
- 1/4 cup vegetable oil plus 2 tbs extra
- 600 g beef chuck
- 2 eggs
- 1 packet cheong fun (fresh rolled rice noodles) separated
- 2 tbsp soy sauce
- 2 stems gai lan cut into 5cm lengths
- 2 tbsp kecap manis
- 2 tbsp oyster sauce
- large pinch white pepper
- 1 small knob ginger, julienned
- 1/4 bunch coriander leaves picked
- 2 tbsp crispy shallots
For the master stock – Put all the ingredients in a large pot along with 2 litres of water and bring to the boil to allow the sugar to dissolve. Its then ready for the meat to be added.
- Heat the oil in a pan and sear the beef. You want a good caramelisation. Put it in a large heavy based pot with the master stock and simmer gently for 5-6 hours.
- When It’s cooked, remove from the stock, allow to cool, then slice or pull apart.
- Heat the extra oil in a wok and crack in the eggs. Give them a stir to mix then continue cooking until the oil starts to foam.
- Add the noodles and soy sauce and stir- fry until the noodles soften and absorb the soy sauce.
- Add gai lan, kecap manis and oyster sauce.
- Stir-fry to combine then cook until the sauce caramelises. This dish should be a dry stir-fry, so ensure the sauces have reduced and absorbed.
- Add the beef and quickly toss to warm it through.
- Season with pepper and ginger, then serve garnished with coriander and crispy shallots.